- 3 lb. to 6 lb. Rough fish, buffalo or carp work great
Build a roaring fire in your grill or pit. you want flames that last. While your fire is making, take your fish and cut off the head and take out the entrails, DO NOT SCALE the fish. Rinse the fish and place it (them) on a grate over the fire, you want the flames to almost touch the fish. When the side facing the fire is black, and the meat at the neck cut flakes off, turn the whole fish over and do the other side the same way.
When both sides are black and the meat at the neck cut up by the spine is flaky, remove the grate, fish and all to a spot away from the fire.
Peel back the skin, the scales will have protected the skin and the meat from burning. Pick out pieces of meat, place on bread, salt and pepper if you like, top with catsup, if you like, put another slice of bread on to make a sandwich, pour yourself a cup of fresh coffee and eat up.
Note: This is best when made along the waterside while camping or on an overnight fishing trip. The bones pull out whole and you don't have to worry about them.